Lean potato cutlets are the most delicious recipe. Lean potato cutlets - a delicious simple dish

Potato cutlets are diet dish which can be prepared as everyday days, and during fasting and diets. In terms of taste, they are simply amazing. They will decorate everyday and holiday table, and the taste will be no worse than meat.

In addition, they can be supplemented with spices, herbs, mushrooms and other vegetables. And you can serve with any sauce. If you are interested in this treat, then you can take note of the following cooking recipes.

Lean Recipe potato cutlets

Let's start cooking:

We clean the potato tubers, rinse with cool water and cut into several pieces;

We place potato pieces in a container with water, add salt and cook until tender. It should become soft;

We drain the water from the potatoes, knead it with a pusher or blender to a puree-like appearance;

Meanwhile, peel the onion, cut into small cubes;

We put a frying pan on the stove, add oil, heat it. We throw the onion into the hot oil, fry for several minutes until golden, until it becomes soft;

Sprigs of greenery rinse, shake off excess water, cut into small pieces;

Peel the garlic cloves, grind with small chips or squeeze out the garlic;

Put the fried onion, greens in mashed potatoes. Mix everything, add salt and spices;

Pour in a couple of large spoons of flour and spread egg. We mix everything;

After that from ready mix make small round cutlets and sprinkle with breadcrumbs;

Warm up in a frying pan vegetable oil;

Place patties on hot oil and fry. Fry on both sides until a golden crust appears.

Lean potato cutlets with mushrooms

What you need:

• 8 pieces of potatoes;
• 350 grams of mushrooms;
• Onion - 1 head;
• 1 chicken egg;
• 80 grams of flour;
• Breading - 3 large spoons;
• vegetable oil;

Cooking time - 1 hour.

How to cook:

1. We clean the potatoes from the skin, rinse with cool water, cut into several parts;
2. We put the potato pieces in a pot of water, add salt, place on the stove and cook until tender;
3. Then we drain the water from the pan, knead to a puree state;
4. Remove the husk from the onion, cut into small pieces;
5. Rinse the mushrooms, clean and cut into slices;
6. We put a frying pan with butter on the stove, heat it;
7. On the heated oil, we throw back the onion, mushrooms, add salt, black pepper, mix. We fry until cooked;
8. Put the fried onions with mushrooms in mashed potatoes, mix;
9. Crack an egg, put it in a bowl and beat with a whisk. We fill egg mixture in puree. If desired, add salt, pepper, as well as flour, stir everything well;
10. Sprinkle breading on the surface of the table, form small cutlets from the mixture and sprinkle with breading;
11. We put a frying pan with oil on the stove, warm it up;
12. We put cutlets there, fry them on both sides until golden.

Potato patties with rice and green peas

Constituent components:

• A kilogram of potatoes;
• 120 grams of rice cereal;
• 100 grams of frozen or canned green peas;
• Two onion heads;
• Egg;
• Breading - 100 grams;
• ½ small spoon of turmeric;
• 4-5 sprigs of greens;
• Lavrushka - 2-3 things;
• Vegetable oil;
• A little salt and spices.

How long to cook - 75 minutes.

Nutritional value per 100 grams - 175 C.

Let's start cooking:

1. We clean the potatoes, wash them from dirt, cut into several parts;
2. Place in a saucepan with water, pour a little salt, put the parsley and cook until soft;
3. Drain the water, knead with a crush in a puree state;
4. Rinse rice several times, boil until tender. Grind with a blender or put in a whole form in mashed potatoes. We mix everything;
5. We clean the onion, cut into small squares. Throw in hot oil and fry until soft;
6. We spread the onion in mashed potatoes, add the chicken egg and mix;
7. Season the mixture with turmeric, salt and black pepper. We mix everything until smooth;
8. If frozen peas are used, then it must be boiled until tender, about 10-15 minutes;
9. Then put the peas in a blender cup, grind to a puree state;
10. Scatter breadcrumbs on the surface of the table;
11. From mashed potatoes make a small cake, put a spoonful of pea mixture in the middle and close it. We make round cutlets stuffed with green peas. Roll in breading;
12. We put a frying pan on the stove, pour in the oil, warm it up;
13. Put the cutlets on the hot oil and fry them on both sides until golden color;
14. Put everything on a plate, sprinkle with chopped herbs.

Juicy and tasty cook properly. Explore our recipe options that you are sure to get.

We suggest you try interesting recipe potatoes with mushrooms in pots, how to cook.

cook gourmet salad from canned pineapple with chicken mushrooms and cheese.

Lean potato-zucchini cutlets baked in foil

The following will be needed:

• 500 grams of zucchini;
• 5 potato tubers;
• 100 ml of milk;
• A little butter;
• 2 chicken eggs;
• 4-6 stalks of dill and parsley;
• 2 large spoons of flour;
• A little salt and black ground pepper.

How much to cook - 60 minutes.

How to do:

1. Potatoes are peeled, washed from dirt, cut into several parts;
2. We put in a container with water, add some salt and cook until tender;
3. Drain the water, mash to a puree state;
4. We clean the zucchini from the skin, clean the seeds and grind into small chips;
5. We put the grated zucchini in a cup, lightly squeeze it with our hands and put it in mashed potatoes. We mix everything;
6. Rinse the dill and parsley, shake off and cut into small pieces. We fall asleep in the mixture;
   break chicken eggs, put in a bowl, pour milk and beat everything;
7. Pour the egg mixture into mashed potatoes, add salt, black pepper, flour and stir everything;
8. Lubricate the baking sheet with butter;
9. We make small round cutlets from the mixture, put it on the foil, wrap it so that it completely covers the cutlets;
10. We put everything in a baking dish;
11. We heat the oven to 180 degrees and put a baking sheet there. Leave to bake for 30 minutes;
12. Ready cutlets are very juicy and tender.

What sauce to cook for vegetarian cutlets

Mushroom

What you need:

• 200 grams of dried mushrooms;
• One bulb;
• 1 large spoon of flour;
• Sour cream - 100 ml;
• Vegetable oil;
• A little salt and black ground pepper;

Cooking time - 20 minutes.

The calorie level is 92.

How to cook:

1. Mushrooms should be poured with boiling water and kept in it for 6 hours;
2. Then put them in a blender cup and grind;
3. We clean the onion, cut into small pieces;
4. We put a frying pan on the stove, pour vegetable oil and warm it up;
5. Put chopped mushrooms and onion on the heated oil;
6. Add some water, salt and spices. We fry for 5 minutes;
7. Add some sour cream and flour;
8. Cook the sauce until it thickens;
9. Then remove from the stove, cool and put in a small bowl. Serve along with potato cutlets.

Garlic sauce with cottage cheese

What will be needed:

• Cottage cheese - 250 grams;
• Cream - 250 ml;
• Garlic cloves - 3-4 pieces;
• A little salt and spices.

Cooking time - 15 minutes.

Calorie - 100.

How is it done:

1. Put the cottage cheese in a blender cup and grind to a puree state. If there is no blender, then it can be rubbed through a sieve;
2. Then add cream to the curd and beat well with a blender;
3. Grind the garlic cloves in a mortar and place in a mixture of cottage cheese and sour cream;
4. Salt everything, season with spices and mix;
5. Put the sauce in a gravy boat and serve with potato cutlets.

Dairy with cheese

For cooking you will need:

• Milk - 1/3 of a glass;
• 2 large spoons of flour;
• 120 grams of butter;
• Cheese - a piece of 80 grams;
• 1 egg yolk;
• A pinch of nutmeg;
• A little salt and black pepper.

Let's start cooking:

1. Put the butter in a frying pan and melt;
2. IN liquid oil add flour and fry for a few minutes;
3. Then pour milk and stir constantly;
4. Grind the cheese into small chips;
5. As soon as the mixture thickens, pour in the cheese, salt, black pepper, nutmeg. We mix everything;
6. We break the chicken egg and separate the protein and yolk;
7. Put the egg yolk into the sauce and mix quickly so that it does not curdle;
8. Cool the finished sauce, put it in a gravy boat and serve with cutlets.

• If suddenly the puree turned out to be too liquid, then you can add a little flour or breadcrumbs to it;
• Potato cutlets can be made stuffed with cheese, ham, herbs, mushrooms, vegetables;
• Be sure to add a chicken egg to the mixture, due to which the cutlets will not fall apart during frying or baking.

Lean potato cutlets are prepared very simply, and the minimum required for cooking is the minimum that is always available at home. They taste just amazing! Don't be lazy, start cooking now!

Step 1: prepare the potatoes.

Using a vegetable cutter, peel the potatoes and then rinse thoroughly under running water. warm water to remove the remains of earth and other dirt. Then put the tubers on a cutting board and cut into small pieces with a knife.

We move the crushed components into a medium saucepan and completely fill it with ordinary cold water so that she covers the potatoes somewhere 3-4 fingers. Put the container on big fire and do not fully cover with a lid. When the liquid begins to boil, foam will appear on its surface. Be sure to remove it with a slotted spoon and throw it in the sink. After that, add a bay leaf to the container, salt to taste, fasten the burner, cover the pan again with a lid and boil the vegetables for 30–35 minutes. During this time, the potatoes will boil and become pliable.

After the allotted time has elapsed, turn off the burner, and take the pot with a slightly ajar lid using kitchen tacks and pour it out hot water into the sink. We should be left with one potato without the liquid in which it was cooked. Also, do not forget to get the bay leaf from the pan.
Now, using a crush, bring the vegetables to a puree state, and then set aside. Let mashed potatoes cools to a warm state.

Step 2: prepare the onion.

Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. Then we spread the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate.

At the same time, pour into the pan a small amount of vegetable oil and put on medium fire. When the contents of the container warm up well, pour the chopped onion here. From time to time, stirring with a wooden spatula, fry the component until a pale golden color. At the end, turn off the burner, and set the container aside. Let the onion cool down.

Step 3: prepare the mushrooms.

We wash the mushrooms well under running warm water and then lay them out on a cutting board. Using a knife, if necessary, clean the mushrooms from coarsened places on the caps and legs, and then chop into pieces. Important: since champignons tend to absorb fat, we will not fry them, but simply in fresh add to cutlets. In the process of cooking, they will slowly reach and become almost boiled. Pour the crushed ingredients into a free plate.

Step 4: Prepare Lean Potato Cutlets.

Pour the fried onions, chopped mushrooms, and ground dried nettle and mint. Now, using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. In order for the cutlets to keep their shape, flour must be added to them. After again, mix everything well with improvised inventory until smooth.

Next, pour a small amount of vegetable oil into a clean another frying pan and put on medium heat. When the fat warms up well, we begin to cook cutlets. Pour a little more flour into a deep bowl. Now we take one tablespoon of the potato mass and roll it on all sides in a loose mixture. With clean, dry hands, shape the patties into a rounded shape and immediately carefully place them in a frying pan with hot oil.

Fry the dish on both sides until a golden crust appears on the surface, and then, using a wooden spatula, move it to a large plate. When all the cutlets are ready, turn off the burner and start serving the dinner table.

Step 5: Serve Lean Potato Cutlets.

More warm lean potato cutlets submit to dining table, optionally decorating the dish with herbs. It goes well with rice or buckwheat, fresh salad and roasted vegetables. Delicious, simple and healthy!
Enjoy your meal!

In addition to the spices indicated in the recipe, others can be added to the potato mass to your taste. For example, it can be "hops-suneli", a mixture ground peppers, ground coriander, mixture Italian herbs and much more. Nettle and mint can be removed altogether if you do not like these seasonings;

Instead of champignons, you can add oyster mushrooms, chanterelles, mushrooms and others to your taste in cutlets. It may even be dried mushrooms, which will need to be placed in a small bowl in advance, pour plain water and let stand for 2 hours. After transfer the contents of the container to the pan and cook over low heat after boiling for about 1–1.5 hours;

If desired, finely chopped fresh parsley and dill can be added to the potato mixture. So the cutlets are also very tasty and fragrant.

Flew noisy and fun party Shrovetide with openwork the thinnest pancakes And fluffy pancakes. The time of Great Lent has come and we, as true Christians, are moving to Lenten menu, excluding fast foods from your diet, that is, meat, milk, eggs, etc. To diversify your menu, cook more cereal and dried fruits. Vegetables rich in minerals and fiber will have a beneficial effect on digestion and on your appearance.

Great recipe for strict fast so in common days may become a prescription lean cutlets with fresh mushrooms.

Recipe for classic meatballs

Scroll necessary products for lean meatballs

• Potato - 500 grams
• Fresh mushrooms (can be champignons) -200-250 grams
• Carrots -1-2 pieces
• Onion -1 piece
• Pepper mix
• Flour or breadcrumbs - for breading
• Refined sunflower oil - for frying

These meatballs are very easy to prepare. And for variety, you can change the order of cooking.

For the first option, prepare lean minced meat from all products.

Next time - from mashed potatoes, and use mushrooms and carrots as a filling. You can also fry cutlets in a pan, or you can bake in the oven.

The procedure for preparing lean potato cutlets with mushrooms

To prepare this dish, choose potatoes with a low starch content, then the absence of eggs in the composition of lean cutlets will not adversely affect them, because the potato mass will turn out to be more viscous.

Take six to seven medium-sized potatoes, one or two carrots (preferably bright orange color, such carrots are more tender and juicy) and rinse thoroughly under running water.

1. Place the root crops in a saucepan with a tight-fitting lid, cover with water and cook for 20-25 minutes in "uniforms".
2. To speed up the cooking process and preserve as many vitamins as possible, pour boiling water over the vegetables. You can use a double boiler. This way, the vegetables will retain their nutritional properties to the maximum.
3. When the vegetables are ready, immediately drain the water and pour over them with cold water to make it easier to peel, which must be done immediately, since after complete cooling the peel from potatoes and carrots will be quite difficult to separate from the pulp. If there are dark spots, remove them.
4. While the peeled potatoes and carrots are cooling, take care of the mushrooms. Considering that mushrooms and oyster mushrooms are the most affordable and, most importantly, safe in our time, I recommend using them.
5. Mushrooms choose fresh, without gray and brown darkening, preferably small in size. Wash the mushrooms under cold running water and cut into cubes. So that the mushrooms do not darken, put them in cold acidified water.
6. Heat a deep frying pan (without adding sunflower oil) and transfer the chopped mushrooms into it. Stir gently and simmer covered for 15 minutes. own juice(mushrooms should release juice).
7. Then remove the husk from the onion and cut into thin half rings. Pour two tablespoons of sunflower oil into a small frying pan, heat it up and fry the chopped onion in it until a pleasant golden color.
8. And so you have prepared all the products, you can start cooking minced meat. To do this, install a mesh with small holes on the meat grinder and pass the prepared vegetables and mushrooms through it.
9. Salt the resulting mass, pepper and mix thoroughly. For the first version of potato cutlets, the minced meat is ready.
10. IN cold water lightly moisten your hands, make balls of minced meat, bread them in flour or breadcrumbs give them oval shape and appetizing brown on both sides in a pan with heated refined sunflower oil.

If you want to add a "zest", cook the cutlets a little differently.

Lean potato patties with a twist

1. In this case, add two tablespoons of flour to the prepared potato mass.
2. Fry chopped mushrooms in sunflower oil.
3. Grate raw carrots coarse grater and also simmer until soft in a pan with the addition of oil.
4. Combine carrots and mushrooms and season with a little salt and pepper. This will be the filling for the cutlets.
5. Roll them in flour, or better in homemade breadcrumbs. After all, at home there will always be stale White bread or a bun, which can be dried and crushed into crumbs.
6. And if you add your favorite spices, you get a fragrant breading.
7. Make balls from the potato mass and on a flat surface give them the appearance of a cake about 1 cm thick, after rolling them in flour, and preferably in homemade breadcrumbs. After all, at home there is always stale white bread or a bun that can be dried and crushed into crumbs.
8. You can also add your favorite spices, then you get a fragrant breading, which will give the cutlets a piquant taste.
9. Put a teaspoon of the filling in the middle of the cake and connect the opposite edges. Thus, a potato cutlet with mushroom filling is obtained.
10. Fry the cutlets in sunflower oil, first on one side, then on the other. Expand on paper towel to remove excess oil.
11. Or you can bake it in the oven. To do this, grease sunflower oil heat-resistant flat dishes, place the cutlets on it and place in the oven preheated to 180 for 20 minutes.
    Appetizing potato cutlets With golden crust and ready with a surprise inside!

Submit Lenten dish With lettuce and mushroom sauce.

Making mushroom sauce

1. To prepare the sauce, pour one tablespoon of flour into a dry frying pan and, stirring, fry on the stove until a yellowish-brown color is formed.
2. Dilute this passerovka with mushroom broth.
3. Mix well, salt to taste. Boil for 7-10 minutes.
4. Now add boiled finely chopped mushrooms and browned onions.

Lean cutlets will turn out especially tasty if you cook them with good mood and with great love for their loved ones. And they, in turn, appreciate your work and care.
Bon appetit!

The proud name "cutlet" can bear not only a dish of minced meat. Lean potato cutlets with lemon zest will be a real discovery for gourmets. Properly choosing seasonings, you can make their taste truly unforgettable.

Onions for minced meat should be cut as small as possible. Large chips grated potatoes a tablespoon of any flour will securely fasten.

Bright cutlets in crispy breading are good with any sauce, browned in butter apple slices, sweet and sour tomato sauce. They will also act as great side dish, and as an independent dish.

Ingredients

• potatoes - 500 g
• onion - 1 pc. large size
• garlic - 1-2 cloves
• dill - 5 sprigs
• lemon zest - 1 tsp
• salt - to taste
• ground black pepper - to taste
• sunflower oil - for frying

Cooking

1. Potatoes are boiled in their skins: rinse thoroughly, cover with cold water and send to a strong fire. After boiling, cook until tender for 25-35 minutes.

2. Cut the peeled onion into small cubes. Heat vegetable oil in a frying pan. Fry the onion over medium heat for 8-10 minutes until golden brown, stirring with a spatula.

3. Remove boiled potatoes from boiling water and cool until room temperature, peel, chop on a medium grater and place in a deep container.

4. Add fried onions and garlic, passed through a press, to the potatoes. Mix thoroughly.

5. Add finely chopped dill, lemon zest, salt, ground black pepper. Mix well again.

6. For convenience, divide the potato mass into two halves. From each form a long tourniquet. Cut into small pieces.

7. Moisten your hands a little with water and form cutlets of the desired shape. Roll them on all sides in breadcrumbs.

During fasting, many try to refrain from bad habits, evil deeds, and swear words. Culinary wisdom give way to simple food. Fruits, vegetables, nuts, mushrooms - this is what makes up the menu of a fasting person. IN great post people refuse both fish and vegetable oil, and in general they try not to talk about food.

For those who take the first steps on this path, it is difficult to immediately abandon everything familiar. You need to take on feasible obligations, those that you can fulfill. For those who decide to abstain from meat and dairy products, as well as eggs, but use vegetable oil, there is the possibility of preparing fried foods.

Lean potato patties are a delicious simple dish. There are many various recipes their preparation. Some of them will be presented below. The basis in all cases will be potatoes boiled in their skins.

Chilled potatoes are peeled and passed through a meat grinder. This mass sticks together well, keeps the desired shape, so you can cook potato. The word "minced meat" is usually applied to meat products, but in this case turns out to be a different option. The easiest way to cook lean potato cutlets is to salt and pepper the resulting mass, form cakes out of it and fry. Before putting the cutlets in the pan, they must be rolled in breadcrumbs. You can fry on any vegetable oil, but it tastes better on corn and olive.

The next recipe is about how to make with onions. The method of slicing the onion does not matter, it should be fried until golden brown. The most important thing is how to pass it through a meat grinder. Several potatoes are loaded into it, then onions a small portion. This alternation allows you to maximize the adhesive properties of the potato mass. Salt and pepper are added to taste. The stuffing mixes well. Roast quickly over high heat.

You can cook lean potato cutlets with herbs. This dish is better fried onion, and with the addition of garlic or green onions already to finished product. Using a meat grinder, a homogeneous mass is prepared from which finely chopped greens are added. It can be dill, parsley, wild garlic, young nettles, greens of sprouted cereals - everything that is tasty, healthy and pleasant. The ratio is determined by taste, but you need to remember that any additives reduce the gluing ability of the potato.

If you put too much, the patties will fall apart when frying. Best Ratio per pound of potatoes - one tablespoon of chopped greens.

To make it easier to work with minced meat, your hands should be slightly damp. Usually they are moistened with running water. Lean potato cutlets are fried over high heat for only a few minutes. Ready meal goes well with salted vegetables - eggplant, cabbage, pickled and fried mushrooms. You can serve them with mustard.